Makes about 10 biscuits

3 cups shifted all-purpose flour
2 teaspoons salt
2 tablespoons baking powder
¼ pound (1 stick) unsalted butter, chilled and cubed
1 cup buttermilk

Preheat oven to 325 degrees.

Combine the flour, salt and baking sheet in a large bowl. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal. Add buttermilk and mix lightly to form a soft dough. (The dough should be gooey, but not wet).

Turn the dough out onto a lightly floured work surface, sprinkle with additional flour, and roll to about ½ inch thick. Cut into 10 biscuits using a round cutter about 2 inches in diameter. Arrange the biscuits about 1 inch apart on a parchment-lined baking sheet and bake until risen and golden brown, about 15 minutes. Set on wire racks to cool.